SOLIANKA OR RUSSIAN BEEF SOUP
This is a traditional Russian soup that is served as a meal by itself. Vodka is usually served with it. Garnish with fresh lemon slices and sour cream.
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 24
Steps:
- Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
- Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
- Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
- Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
- Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.
Nutrition Facts : Calories 477.6 calories, Carbohydrate 26.9 g, Cholesterol 100.4 mg, Fat 30.4 g, Fiber 4.7 g, Protein 25.4 g, SaturatedFat 14.2 g, Sodium 1373.9 mg, Sugar 10.8 g
SOLYANKA SOUP RECIPE
An easy Traditional Solyanka Soup Recipe. The hearty soup is loaded with ham, pickles, and olives, served with fresh dill and sour cream.
Provided by Valentina's Corner
Categories Soup
Time 30m
Number Of Ingredients 19
Steps:
- Cut celery into four parts.
- In a large pot, bring water, chicken broth and celery to a boil.
- Meanwhile, julienne the pickles into thin, short strands or cubes. Slice olives into thin rings. Cube carrots. Finely dice tomatoes. Cube ham.
- Chop the onion and add to a skillet with the 2 Tbsp butter.
- Cook on medium heat until onions are completely sautéed and soft (4-6 minutes).
- Once onions are sautéed, add the cubed carrots. Sauté until carrots are fully cooked, stirring as needed. Add the flour, mix quickly. Add the diced tomato, pickle juice, sour cream and mix. Set aside. Turn off heat.
- Once the water/broth and celery come to a boil, remove and discard celery. Add the pickles and let boil five minutes. Add ham and olives.
- Add the sautéed ingredients to the pot. Season with salt and pepper. Reduce heat to low and 10 minutes.
- Add the chopped herbs.
- When serving, add fresh lemon juice with a dollop of sour cream to bowl with fresh herbs if desired.
- Enjoy!
Nutrition Facts : Calories 287 kcal, Carbohydrate 7 g, Protein 18 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 57 mg, Sodium 3010 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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